Egyptian Koshari Lentil Rice and Pasta
Koshari is Egypts beloved national street food dish that layers rice, brown lentils, and short pasta together then tops everything with a tangy spiced tomato sauce and crispy fried onions. It is a wholly plant-based powerhouse dish that is bold, filling, and unlike any other rice dish in the world.
Egyptian street food layering rice, lentils, and pasta under spiced tomato sauce and crispy onions.
Nutrition per serving
Ingredients
base
protein
sauce
aromatics
spice
Instructions
Cook the Components Separately
Boil the lentils in salted water for 20 minutes until tender but not mushy. Cook the macaroni in a separate pot of salted boiling water until al dente then drain. Rinse the rice and cook it in 2.5 cups of water with a pinch of salt and cumin over low heat for 18 minutes. Keep all three warm separately.
Fry the Onions
Pour enough vegetable oil to generously cover the bottom of a skillet over medium-high heat. Add the thinly sliced onions and fry for 15 to 20 minutes stirring occasionally until they turn deeply golden and crispy. Remove with a slotted spoon onto paper towels. Do not rush this step as the caramelized onions are essential to the final dish.
Make the Tomato Sauce
In the same pan with some of the remaining onion oil, add the crushed tomatoes along with 2 minced garlic cloves, a splash of white vinegar, cumin, coriander, and salt. Simmer the sauce over medium heat for 10 to 12 minutes until slightly thickened and fragrant. Adjust seasoning carefully.
Layer and Serve
To assemble koshari, place a portion of rice in a wide bowl followed by a layer of lentils then a layer of macaroni. Ladle the tomato sauce generously over the top. Pile the crispy fried onions over everything. Serve with extra hot sauce and garlic vinegar on the side for each diner to customize.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.